NAVARRO Vineyards
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NAVARRO Vineyards 2014 Pinot Blanc, Mendocino: Young and pretty 2013 White Roan, Mendocino: Horse of a lighter color 2013 Riesling, Anderson Valley: Waste not, want not 2013 Gewürztraminer, Cluster Select Late Harvest: Sugar babies 2014 Rosé, Mendocino: Downstreamer 2013 Navarrouge, Mendocino: More Pinot please 2012 Syrah, Mendocino: Horse of a darker color 2012 Grenache, Mendocino: Red at a full gallop 2012 Mourvèdre, Mendocino: New dude in the neighborhood Pennyroyal Cheese: Maternity leave OUR 2015 SPRING RELEASES Facing future Next time you’re in Mendocino, please drop by and taste. As one cus- ur family was recently blessed with the tomer remarked: “5 years later and this place hasn’t arrival of twin baby boys; new family changed at all, which members renew Navarro’s commitment is a good thing. Still Oto sustainable practices and a long term farming free wine tastings from vision. Spring is when we release wines produced in a long list to choose such small lots that we make them available to our from. 5 stars for great wine, and having over mailing list friends 15 wines to taste– on a first-come basis. for free.” This release includes three dry whites: a Roussanne-Marsanne blend inspired by the wines of the Rhône, Navarro’s value-packed Pinot Blanc and a crisp Riesling. Two Recent customer remarks vigorous red wines from the 2012 vintage and a blushingly pretty “All wineries need to be judged against Navarro. Period.” 2014 rosé are also available. A luscious Cluster Select Gewürztraminer is as sweet as the new babes. Pinot “We tasted everything from dry whites to bold reds, and came Blanc and Navarrouge are offered with case specials away with the impression that Navarro knows what they’re for $12.42 per bottle, a great way to celebrate the doing when it comes to wine. Everything from delicate pinot noirs birth of spring. The bargain priced samplers, full to a sweet muscato were beautifully described and balanced.” case specials and One-Cent ground freight on all case orders will be offered until April 30th on a “Navarro Vineyards won me over with its unpretentious tasting first-come basis. room vibe, its elegant, approachable wines…, its exquisite sur- roundings, and its progressive land and labor practices.” Cheers, “We stopped at a couple places along 128, but this one just blew Ted Bennett and Deborah Cahn us away.” Aaron and Sarah Cahn Bennett “A couple of girlfriends and I drove 170+ miles to buy some of their amazing grape juice!! Only to find their wine is just as amazing!!” 2014 Pinot Blanc Mendocino (Dry) Navarro’s 2014 winery crush crew. Navarro employs four full-time winery workers The Pinot Blanc year-round, but is so quaffable at harvest, when that it seems to we are processing evaporate. We grapes, the crew decided that expands to about a bigger glass fourteen. If you would be in are in Philo at order; one that harvest, you may holds a full be pressed into 750 ml bottle service. of wine. Young and pretty his is our third vintage of Pinot Blanc from a small addition of Chardonnay, which fills out the Jason and Susanne McConnell’s well-tended mid palate and lengthens the finish. Pinot Blanc is not T vineyard in the Russian River watershed a varietal for the cellar; its beauty is in its freshness. near Ukiah and we are tickled by the consistent Although we’ve received comments on this wine that quality from vintage to vintage. The climate in are extremely flattering, one customer’s modest com- Ukiah is warmer than the Anderson Valley, espe- ment pretty much sums up our feelings: “straightfor- cially during harvest, and we didn’t want Septem- ward, refreshing and well made. perfect summer wine.” ber heat to burn off the variety’s There are no oak flavors to Spring Case floral, stone-fruit aromatics; we Harvested Sept. 5, 2014 beef up the weight or mask decided to harvest these grapes a Sugars at harvest 22.8° Brix the fruit. The wine is dry, SPECIAL! bit less ripe than we typically do Bottled Feb. 17, 2015 crisp and light enough to for Navarro’s Philo-grown whites. Cases produced 1157 pair with food on a warm Buy it by the case In retrospect, it was a good deci- Alcohol 13.4% summer day. Two prior for only $149.00; sion as our goal was to produce a Residual sugars 0.2% vintages (and hopefully this a savings of $31.00. crisp, refreshing white for spring Titratable acidity 7.0 g/L vintage) of Navarro’s Pinot That’s only $12.42 and summer. In all three vintages, pH 3.35 Blanc have garnered Gold per bottle. Navarro’s tasting panel has Price (750 ml) $15.00 Medals at the California preferred the Pinot Blanc with State Fair. 2013 White Roan 67% Roussanne 33% Marsanne Mendocino Blending wines is serious business at Navarro and a great way to start the day. Horse of a lighter color his is our second harvest from Bonofiglio Vineyards; (double sized barrels) to age and rest on lees this field is planted exclusively to the white varietals for eight months. In April 2014, Navarro’s tasting T of Southern France. Based on our 2012 cuvée, we panel selected a cuvée of 67% Roussanne and 33% Andres Favela fixing decided to harvest the 2013 Marsanne a little less ripe to Marsanne; the wine was subsequently bottled in a problem with accentuate the blend’s tart lip-smacking structure. Mar- June. The Roussanne gives the blend nutty viscosity Navarro’s refriger- sanne was the first variety we harvested from Navarro’s and the Marsanne contributes ringing clarity making ation system. He is the whiz who keeps section of the vineyard; we crushed and destemmed four this pony an interesting Navarro glued to- tons on September 16. We waited two more weeks before Harvested Sept.16 & Oct.1,’13 alternative to Chardon- gether. Andres is in we picked the more flavorful Roussanne. Since we had Sugars at harvest 23.0° Brix nay. In 2013, we were charge of construction and maintenance but harvested the Marsanne with considerable acidity, we were Bottled June 25, 2014 only able to produce able to pick the Roussanne at higher sugars than we did about 60% of what we’re convinced that Cases produced 406 he can build or fix in 2012, to balance the Marsanne, while at the same time Alcohol 13.7% we did in 2012 and we just about anything. adding riper flavors. We harvested a little over seven tons Titratable acidity 6.8 g/L think this vintage is on October 1. After destemming and pressing, the juice pH 3.30 even better. Please order from both varieties was cool-fermented in stainless steel Price (750 ml) $19.50 promptly. Gold Medal tanks, then racked to seasoned French oak puncheons winner. Best of Class. 2013 Riesling Anderson Valley, Mendocino Jim Klein installing a “fermentation trap” on an oval during fermenta- tion, which allows carbon dioxide to escape and keeps fruit flies out. Since some of the ovals are large, Spreading warm compost in with capacities up to 1,500 Navarro’s Campsite Riesling. gallons, the traps must also All of Navarro’s harvest be large to accommodate waste (grape skins, seeds, the amount of gas being stems and spent yeast) is generated. combined with farm animal manure, composted for two years, then returned to the vineyards to fertilize the Waste not, want not vines. After decades of this regime, we’re so pleased with he grape harvest was early in 2013, almost 3 weeks earlier than from our generously composted fields. Fermen- the flora that thrive in our vineyards we don’t attempt to 2012. We harvest Riesling from three vineyard blocks and three tation takes a painstaking month, but rather than knock off these wild yeasts by T Riesling clones are involved: ENTAV 49 is perhaps the most using the standard New World winemaking adding sulfur dioxide to the widely planted clone in Alsace, Neustadt 90 is a very aromatic clone protocol of racking the wine off the yeast, we harvested grapes. from Germany and FPMS10 is a UC Davis selection from a California emulate traditional vineyard. We harvested the grapes, keeping each field and block sepa- European winemaking rate throughout the winemaking process. The grapes were destemmed, and top-up the cask, pressed and the juice transferred to chilled leaving the wine to stainless steel tanks. After three days, the Harvested Oct. 3-8, 2013 rest sur lie for nine clear, cold juice was racked off the solids Sugars at harvest 23.6° Brix months. In the spring and transferred to French oak ovals. It takes Bottled May 9, 2014 of 2014, we selected a a couple days for the juice to warm up to Cases produced 1180 cuvée dominated by the an optimal fermentation temperature, so we Alcohol 13.5% fragrant Neustadt 90 wait before adding yeast. The delay between Residual sugars 0.65% clone. Crystalline fla- pressing the grapes and the addition of Titratable acidity 7.9 g/L vors of apple, lime and cultured yeast is typically four or five days; pH 3.20 peach with a tang that frequently the juice is already bubbling from Price (750 ml) $19.50 bounces on your tongue. an active fermentation created by wild yeasts Gold Medal winner. 2013 Gewürztraminer Cluster Select Late Harvest Anderson Valley, Mendocino Newly hatched birds in our Pond vineyard. The top of the trunk in Na- varro’s Gewüztraminer vines are trained into two arms.